Vegan Beetroot Carrot Banana And Chocolate Cake Food

VEGAN BEETROOT, CARROT, BANANA AND CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees celcius.
• Spray a rectangular roasting tray or glass pyrex dish with nonstick spray. (Roughly 15cm x 25 cm).
• Combine all ingredients from flour to sugar thoroughly.
• Combine milk, oil and banana puree thoroughly.
• Add carrots and beetroots into dry mix. Add wet ingredients into the dry mix and whisk thoroughly.
• Bake at 180 for 45 minutes, or till a skewer comes out clean. The banana may cause a small bit of stickiness on the skewer.
• Ice if preferred.

BEETROOT & CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
• When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

EGGLESS CHOCOLATE & BEETROOT BLITZ & BAKE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
• Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
• Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.